Myristoleic acid Content of Foods
(151 - 160)
20 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
21 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
2 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
7 mg
(per 60 g edible portion)
Cornet with chocolate cream
3 mg
(per 45 g edible portion)
Sandfish (namaboshi)
11 mg
(per 130 g edible portion)
Pacific saury (baked)
16 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
<
1
…
16
…
84
>
